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Grilled Corn, Tomato and Potato Salad

A fresh yet satisfying late-summer salad made with tender baby potatoes, charred corn, juicy tomatoes and a creamy lemon-herb dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course, Salad
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 1½ lb baby yellow potatoes halved
  • 3 ears fresh corn husks and silk removed
  • 2 tsp olive oil
  • 2 cups cherry or grape tomatoes halved
  • ¼ small red onion thinly sliced
  • ¼ cup fresh parsley roughly chopped
  • 2 tbsp fresh chives finely chopped
  • Salt and black pepper to taste
For the creamy lemon dressing
  • ¼ cup quality mayonnaise or vegan mayonnaise
  • ¼ cup plain Greek yogurt or plain, unsweetened plant-based yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 small garlic clove finely grated
  • ½ tsp granulated sugar or honey
  • ¼ tsp salt
  • Black pepper to taste

Equipment

  • Large saucepan
  • Colander
  • Outdoor grill, grill pan or cast-iron skillet
  • Cutting board
  • Sharp knife
  • Small mixing bowl
  • Whisk or fork
  • Large salad bowl

Method
 

  1. Place the potatoes in a large saucepan and cover them with cold, generously salted water.
  2. Bring the water to a boil, then reduce the heat slightly and cook the potatoes for 12 to 15 minutes, or until they are tender when pierced with a knife but still hold their shape.
  3. Drain the potatoes well and leave them to cool for about 5 minutes.
  4. While the potatoes are cooking, preheat a grill, grill pan or cast-iron skillet over medium-high heat.
  5. Brush the corn lightly with olive oil and season it with a small pinch of salt and black pepper.
  6. Grill the corn for 8 to 10 minutes, turning regularly, until the kernels are tender and lightly charred in several places. Transfer it to a cutting board and allow it to cool slightly.
  7. Prepare the dressing by whisking together the mayonnaise, Greek yogurt, lemon juice, lemon zest, Dijon mustard, garlic, sugar or honey, salt and black pepper.
  8. Place the warm potatoes in a large salad bowl. Add approximately half of the dressing and gently toss until the potatoes are coated. Leave them to cool for another 10 minutes.
  9. Stand each ear of corn upright on the cutting board and carefully slice downward to remove the kernels.
  10. Add the grilled corn, tomatoes, red onion, parsley and chives to the potatoes.
  11. Pour over the remaining dressing and gently toss everything together. Taste and adjust the seasoning with additional salt, pepper or lemon juice if needed.
  12. Serve immediately while slightly warm, or refrigerate the salad for 30 minutes if you prefer it chilled.

Notes

  • The potatoes should be tender but not falling apart. Begin checking them after approximately 10 minutes of cooking.
  • Adding part of the dressing while the potatoes are still warm helps them absorb more flavour.
  • If raw red onion tastes too strong, soak the slices in cold water for 10 minutes before draining and adding them to the salad.
  • The salad can be prepared several hours in advance. For the freshest texture, add the tomatoes and herbs shortly before serving.
  • Store leftovers in an airtight container in the refrigerator for up to three days.